Chilly weather screams for warm, Moroccan spices and root vegetables. This Moroccan Roasted Vegetable recipe uses cold-weather carrots and squash along with cruciferous vegetables to feed your gut, your soul, and your senses. Mix and match the veggies to your liking!
Happy roasting!
~Monique
Moroccan Roasted Veggies
1/4 cup olive oil
2-3 carrots
1 small butternut squash, neck only
1/2 head of cauliflower
1 small head of broccoli
1/2 red onion
2 cinnamon sticks
3 whole star anise
2 bay leaves
1 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp smoked paprika
1 tsp salt
1 tsp Aleppo peppers or chilli flakes
1/4 cup dried fig, dates or apricots, roughly chopped
Protein options: 1 can chickpeas or 1/2 block of firm tofu, chopped
To serve with: Forbidden Rice (~2 cups), Greek yogurt, lemon zest
Preheat the oven to 425 degrees. Cook the forbidden rice to package directions.
While the oven is preheating and the rice is simmering, clean and chop all vegetables 2″ chunks. (I leave all skins on) Toss the vegetables with the olive and spices in a large ceramic or glass ovenproof dish. Add the protein, if using and toss well again.
Place in the oven and roast about 20 minutes, until just fork tender– avoid overcooking and keep some texture in the veggies!
Remove from oven, add the dried fruit, toss well to distribute the olive oil. Top with a dollop or two of Greek yogurt and lemon zest. Serve with cooked forbidden rice. Be sure to drizzle any remaining oil from the pan over the top!
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